Special equipment:

This recipe appears in:

If soft butter had a true soulmate, it would be the crumpet. Each crumpet is filled with tiny crevices that, when warmed, become the ideal space to fill with butter. There are few things better first thing in the morning than a warm crumpet, a pot of tea, and butter.

Directions

1.

In a large bowl combine yeast, sugar and 1 cup warm water and let sit until mixture bubbles, about 15 minutes.

2.

In separate bowl whisk together flour, salt, and powdered milk then add the yeast/water mixture as well as 1 3/4 cups warm water and mix with a wooden spoon until a batter forms. Cover with plastic and allow batter to rise and bubble for one hour in a warm place.

3.

Mix remaining tablespoon water and baking soda together and mix with batter. Place a large flat griddle, or large skillet over medium low heat and spray with cooking spray. Spray the inside of 4-inch ring molds with spray and place on griddle. Fill ring molds with batter 1/2 of the way up the sides and cook until top of crumpet is covered with bubbles and looks dry, about 10 minutes. Remove from ring and continue to cook until the top of the crumpet is dry to the touch, another 5 minutes. Remove from griddle and repeat with remaining batter. Serve crumpets warm with soft butter.

After finishing my degree from the University of Toronto in Studio Art and English I moved to Boston to complete my MA in the Gastronomy program at Boston University and a culinary diploma from The Cambridge Culinary School of Arts. My husband and I operate a drum and bass record store, and have two cats, Rita and Sheryl. You can find me posting weekly here on SE in my two columns, British Bites and Sunday Brunch, or every once in a while in the Boston Globe.

PREVIEW YOUR COMMENT

HTML Hints

Comment Guidelines

Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more in the Comment Policy section of our Terms of Use page.